Saturday, I went out in the cold for a bit, to shop for a few essentials in needed for supper. I grabbed a head lettuce, two decent tomatoes, sliced deli roast beef and ham, with a couple of fresh baked Portuguese rolls...I had a craving for a good, cold sub sandwich! When home, I built two subs that had ham, Havarti cheese, lettuce, sliced tomato with mustard and mayo for condiments. A Portuguese roll is elongated bread(not hogie length!), with a hard crust, and chewy, well flavored interior. They were large when finished, but did they hit the spot!
Sunday, I had decided to make a pork tenderloin roast(two tenderloins tied together)and marinate in an olive oil, balsamic vinegar, chopped garlic, oregano, basil, black pepper, salt, and lemon juice mix..Mediterranean flavor for sure! I roasted some Yukon Gold potatoes with it, and had made some chocolate walnut brownies for dessert.. Not a bad meal!
I hope to do a little more experimenting with foods in 2010, but still maintain my motto: "Simple things done well"..
46 comments:
I reviewed my cooking log over the past 6 months... Pork outweighs beef 6 to 1
interesting how the foods we like rise to the top of the list!
this all sounds terrific
Sounds great!! How cold is it there anyway?..It was cold this morning but I am sure not as bad as where you are!! Did I ever tell you I spent a summer in Michigan with my Aunt and Uncle...it was so fun because they had 5 kids!!!
Not a bad meal at all? I'd say it was superb!
Griller- Wasn't too bad.. Pork was a tad past done, but tender and flavorful!
Darngirl- Where in Michigan?
BlueV- I've done better!
You're going to experiment more???? Wow I can't wait to see what you come up with Buff! :)
Ake- Me too! I don't even know what is going to happen!
Ben's motto that he repeats all the time is : simple and elegant!
simple things done well...is a great motto. almost a good as a cold sub...
BlondeD- If it is simple, and done well- the result is indeed elegant..
Brian- I went through the "quails eye balls and lark's tongue phase" meaning- you add can add all the weird ingredients you want, and pretend they make a difference, but they don't! The first sign of a fraud gourmet is their use of ingredients you can't find...
"Not a bad meal??" It's scrumptious! I'll have to see what Portuguese rolls are all about. I'm sure Miami has those.
Ily- Dead similar to a Cuban roll! I love them...
Dear buffalo, I love this type of food!! and I love when a man cook to me, is nice,I really enjoy!! xx gloria
PD Im curious about Portuguese rolls!
Now I see you live at Michigan, aah! all this snow! My mom had some friends in Michigan and she was with them a lot of years but she loved Michigan! gloria
Now we have a lot of tomatoes, but for winter we have the same problem, sometimes we dont have,summer is nice for the fruits and food but I really enjoy winter, see you. gloria
I am all about a good sub! I like mine the old Jersey way, dripping with oil and vinegar!
Gloria- I love to cook for people that enjoy! The bread of many cultures is an amazing thing to me!
otin- I'd love to try that! Never had a sub that way, but sounds good...
So glad to see some good non-diet home-cookin comfort food. Looks sooooo yummy. Thanks BD
oh and by the way - glad to see you found some "decent" tomatoes. Far and few between.
I cook pork tenderloin often, and I have never thought to tie the two together, as a roast. Nice idea. Stay moist? Not a bad meal, my ass. It sounds Fantastic!
I'm liking the taters ;)
Happy New Year!
Your post is proof that simple is best. I was looking at your sub sandwich thinking when is the last time I enjoyed real homemade sub sandwich-too damn long, I thought. Sub sandwiches are going to be on the menu this week. Thanks.
Of course, your pork loin look really good too, I like that marinade that you put together.
Cheers to you!
Velva
You should have your own restuarant Buffy. ALL your food is so delicious looking!
Decent tomatoes in January? Now that is a good day! Man I sure do miss vine ripened summertime toms.
Is it weird that I want this for breakfast?
A bit cold is an understatement! I hit the real snow (meaning home was nothing compared) when I got into western PA, and am in Ohio now, and lets say Brrr! I need this on bread for a to go sandwich!
Yums!
Highlander- We didn't eat all New Year's Day! Tomatoes looked decent- but they were hot house grown, and light on flavor..
Donna- More moist actually. I did cook longer than I wanted- missing that light pink interior I shoot for..
UrbanV- My favorite variety!
Velva- On a sandwich kick- tonight French Dip!
Uber- I might, if the economy would kick up in Michigan- we've lost 1 million people to other states doing better..
Jeff- So do I..these looked great, but not very flavorful..
ChefE- The whole country is getting weird weather..Ours here is about normal for Jan., but the coastlines of Michigan is getting huge amounts of snow..
Jules- With Holidays over, time to get back into groove!
"Built 2 subs" is funny verbiage!
Marjie- "Sighted subs, sank same"...
My feelings wouldn't be hurt if you went out in the cold for me to pick up a few things at the store -LOL!!!!
The sub sounds really good as does the pork tenderloin. I like to marinate tenderloins as you did and place a sprig of rosemary between them...rosemary with pork makes my heart race = )
Happy New Year Buff!
Katherine- It becomes an issue here.. Through the snow and cold, loading and unloading groceries, cold paper bags that rip if you look at them cross-eyed... I get real creative with what is in the pantry!
this quote is similar to mine - 'complicated things done simply' and its twin 'simple things all fussied up' HAPPY NEW YEAR - or did I say that already?
DogB- My friend, we understand each other- even when other folks don't!
DIVE DIVE!!!!!
...UP Periscope.
Range MARK......
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FIRE ONE!!!
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DIRECT HIT!!!!!!!!!!
Enjoyed your interview over at Martha's blog.
When you do the two tenderloins together, do you adjust the internal temp you normally would shoot for with single tenderloin a little bit? I know it's not THAT much more mass, but it's closer to the size of a loin and I pull my pork loins off about 5 degrees higher than I do my tenderloins. I was wondering how tying the two together would affect that.
I LOVE chocolate walnut brownies. :)
It must have been flint because my Uncle took a mug of coffee and his lunch and all I knew is that he came home dirty and worked at the car factory! It was so long ago but a memory I love to remember!!! It was a great great summer! and we stayed in trouble!
Al's Dieting Tips: Never read Buffalo's posts when hungry.
G-man- It sure hit my spot!
Chris- The recommended time was 45-60 min. at 350F..I roasted the potatoes with it for 60min. Too long! Still tender but done clear through..And me with a new thermometer for Christmas I forgot about..
Emily- Normally I don't, but a change was good- always a little almond extract in the mix..
Darngirl- Michigan had automotive plants in Flint(Buick),Pontiac, Saginaw, Lansing, Grand Rapids, Kalamazoo, many others in and around Detroit
and Winsor Ontario, not counting the parts manufacturers!
Al- I try to eat less, but diet food doesn't work for me!
You should have some pecan pie with your stupdendous sub!
My daughter and I debated doing a pork roast stuffed with fennel and onions for Christmas but got nixed by the sons in the family. They are the traditionalists! Same old ham, year after year. Oh well, I got the change the rest of the meal so I was happy. Love how you seasoned your roast.
As far as a "cold" anything is concerned, I just can't handle it this week.
Besides, I'm off carbs for a while! And gin. OMG.
yum love potatoes!!
BlondeD- Pecan pie is just too rich for me..but God bless the people who do like it!
Barb- Stuck on a planet with no booze... what a scary thought...
Kris- The Yukon Gold became our favorite quickly!
ya know...I had never had a sub until I met my husband 24 years ago....all that meat on one sandwich was gross to me....I didn't know what I was missing!
I love your motto! I'm excited to see what 2010 has in store for you food wise!! I have a knephla soup that has been handed down for generations in my family and it is fabuluos! I should send it to you and let you do with what you will. It's my husband's fave!
Beth- Simple and good- isn't it?
Rachel- I look forward to it- I honor heritage- and good food!
Two tenderloins!? And I'm daunted by one!
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